½ red squash (in big chunks), ¼ tsp sea salt, 1 tbsp olive oil, ¼ tsp mild madras curry powder, ¼ teaspoon dried paprika, ¼ tsp turmeric, ¼ tsp cumin, 1 clove of garlic, 3 tbsp De Hobbit (lupin) natto, 1 sheet of puff pastry, a couple of tablespoons of water or dairy-free milk (optional)
Preheat the oven to 180°C. Put the squash pieces in an oven dish. Sprinkle with the sea salt and the oil. Gently mix until the all the pieces are coated. Roast in the oven for 25 minutes or until the squash has softened. Put the squash into the blender. Add the spices and the natto. Mix to a thick, smooth puree. If the mixture is too thick for the blender add a few tablespoons of water or dairy-free milk. Leave to cool. Turn up the oven to 200°C. To make the parcels, cut the pastry into circles. Spoon 1 tablespoon of the squash filling onto a pastry circle. Top with a second circle and seal the edges with a fork. Brush the parcels with dairy-free milk or oil. Place the parcels on baking paper in an oven dish and bake for 12 to 15 minutes. The leftover pastry can be used to make breadsticks. Roll out the remaining pastry, cut into strips and bake in the oven. Leftover squash mixture makes a great toast topping or sandwich filler! Garnish with a few seeds.